Grammy's Kitchen · Macaroni and Cheese · Mac and Cheese
One of 120 macaroni and cheese recipes we measured
183 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 140% | 112% |
| dairy | 269% | 168% |
| fat | 25% | 13% |
| thickener | 13% | 0% |
| salt | 1% | 1% |
| topping | 24% | 0% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.7 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 oz macaroni, cavatappi or penne pasta |
| 114 g | 1/2 cup (1 stick) unsalted butter, divided, plus more for greasing the pan |
| 60 g | 1/2 cup all-purpose flour |
| 1220 g | 5 cups whole milk |
| 340 g | 12 oz Gruyere, (shredded (about 4 cups)) |
| 227 g | 8 oz extra-sharp Cheddar, (shredded (about 2 cups)) |
| 67 g | 2/3 cup grated Parmigiano-Reggiano |
| 6 g | 1 teaspoon salt, (plus more for the pasta water) |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1 g | 1/4 teaspoon ground nutmeg |
| 108 g | 1 cup panko breadcrumbs |
| 2 g | 1 teaspoon herbes de Provence or dried thyme |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jen! I’m a super-fan of your website and I have your book, in addition to the binder full of all your recipes that I’ve printed! So you see, I had made my own version of your new book before you even had it published!! : – ) Your recipes are a real blessing” — a cook
“Mac & Cheese is comfort food for my husband. but because I am an ex-pat and didn’t grow up with Mac & Cheese, I didn’t even think about it when I planned my menus for the week. When I saw this recipe, I thought I would make it to make my husband happy. I canno” — a cook, 5.0★